Mackerel scad, herring and anchovies are all steamed and then laid out on trellises, like framed paintings, to dry in the heat of the sun. Landscape photographer, Thai Bao Huynh, from Tay Ninh, Vietnam visited the Quang Nam Province to capture these images. The 27-year-old said, "Every morning, Quang Nam's fishing boats, full of seafood, docked after a night of fishing. The owners of this steamer bought the fish. Once they have been steamed the fish are then laid out to dry for three consecutive days in the hot sun." "In Vietnam, people love fresh fish but when there is too much to consume at the time of catching, they would think of other ways to preserve the seafood for later use. Many dry or ferment their fish, but a number of fishing villages in Quang Nam Province have been adopting a steaming and drying approach. The fish is steamed for about 10 minutes, then they are dried naturally under the sun." "A ton of fresh fish after steaming and drying will yield nearly 3 quintals of dried fish. Locals buy fresh fish at around 40 pence a kilo with the steamed and dried fish fetch up to £1.60 per kilo sold across Vietnam. They are also exported to South Korea, China, Laos and Cambodia. Taking advantage of the deserted beaches, fish factories drive posts into the ground with trellises stretched across them for drying the fish. Each facility attracts 30-50 workers with a daily wage paying between £5 - £8.50." Please byline: Thai Bao Huynh/Solent News © Thai Bao Huynh/Solent News & Photo Agency UK +44 (0) 2380 458800